I’m back! I’ve definitely lost the blogging mojo, but today I was reminiscing about a childhood favourite food of mine and it sparked a blog post idea. When I was young I used to love mini chicken kievs – they were such a treat for dinner. It got me thinking how I could recreate them now I’m vegetarian, and with a bit of tweaking I think I did it. These are quick, easy and tasty vegetarian mini ‘chicken’ kievs. Perfect for a Saturday night dinner.
Ingredients
1 bag of meat-free nuggets (I used the vegan Quorn ones)
Garlic and herb Boursin/cream cheese
Breadcrumbs
2 eggs
Method
- Pre-heat the oven to 200 degrees Celcius (fan assisted).
- Defrost the nuggets if they’re frozen, I microwaved mine until they were soft.
- Mash the nuggets all together in a bowl (sounds gross but trust me!) with a potato masher or a fork, until they resemble ground up chicken.
- Add the egg and stir to combine.
- Take some of the nugget and egg mixture and flatten it slightly in your hand. To the middle, add some garlic and herb cream cheese, as much as you want.
- Add some more of the nugget mixture on top to cover the cheese. Roll into a ball.
- Dip the ball into the breadcrumbs in a separate bowl until they’re all coated.
- Bake in the oven until crispy and golden brown, around 20 minutes.
So there you have it! A really easy and quick recipe, perfect with homemade chips. You can even switch it up a bit and add pesto instead of cream cheese to the middle, or mozzarella. Play around with the flavour combinations a bit. These would also make great finger food for a party. Enjoy!
life according to lucy 